Creamy Bacon & Mushroom Spaghetti

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the bacon until browned, 6-7 minutes. Transfer to a plate.

Return the pan to a medium-high heat. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 7-8 minutes.

While the mushrooms are cooking, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve 1/4 cup pasta water, drain the pasta and return to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Once the mushrooms are done, reduce the heat to low and stir through the light thickened cream and 1/2 the grated Parmesan cheese. When the sauce is heated through, return the bacon to the pan, add the spaghetti and a splash of pasta water and toss to combine. Season with salt and pepper. In a medium bowl, combine the pear, spinach & rocket mix and a drizzle of balsamic vinegar and olive oil.